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Pineapple and ham pizza. Picklebacks. A milkshake with french fries (I gave up that combination years ago, but you get the idea). Our friends at Bon Appetit explain why we are diehard fans of all of our strange but lovable food combinations, with a little help from, of course, science.

What drives our fondness for weird food pairings are stark contrasts in flavor that exist to balance each other out: we love the sweetness of caramel, but love, even more, its contrast with a bit of salt. The acidity of fresh fruit can also be cut with chili powder.

The best part? A reminder that bacon really does make everything taste better. It's a fact — it's science! But we probably could've told you that anyway.